Lemon Blueberry Breakfast Cake
A soft and flavorful breakfast cake made with fresh blueberries, lemon zest, and tangy buttermilk. Perfectly moist with a hint of citrus, this cake is topped with a sweet sugar crunch. Great for breakfast, brunch, or a light snack, it’s an easy and comforting recipe you’ll bake again and again.
Equipment
- 1 (8x8-inch) square baking pan
- 1 stand mixer with paddle attachment or hand mixer
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 whisk
- 1 rubber spatula or wooden spoon
- 1 Parchment Paper (sheet)
- 1 zester
- 1 measuring cup (½ cup capacity)
- Measuring spoons (set)
- 1 – Toothpick (for doneness test)
Ingredients
- ½ cup unsalted butter softened
- 1 cup white granulated sugar
- 1 large lemon zested
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1 –2 tablespoons turbinado sugar or white granulated sugar, optional for topping
Instructions
- Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 350°F (175°C) so it has enough time to reach the proper baking temperature. While the oven heats, take an 8x8-inch square baking pan and lightly grease the bottom and sides with butter or non-stick spray. For extra insurance against sticking, line the pan with a sheet of parchment paper, leaving some overhang on two sides so you can lift the cake out easily once baked.
- Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, add the softened butter and granulated sugar along with the freshly grated lemon zest. Using a stand mixer fitted with the paddle attachment or a hand mixer on medium-high speed, beat the mixture until it becomes pale, fluffy, and slightly increased in volume. This creaming step usually takes 2–3 minutes and helps incorporate air into the batter, giving the cake a tender crumb with a delicate citrus aroma.
- Incorporate Egg and Vanilla Extract: Crack the egg into a small bowl to avoid any shell pieces, then add it to the creamed mixture. Beat until the egg is fully combined, scraping down the sides of the bowl to ensure even mixing. Add the vanilla extract and mix again briefly. At this stage, the batter should look smooth, creamy, and uniform in texture.
- Toss Blueberries in Flour: In a separate medium bowl, place the fresh blueberries and sprinkle them with ¼ cup of the measured flour. Gently toss to coat the berries. This coating step prevents the blueberries from sinking to the bottom during baking, ensuring they stay evenly distributed throughout the cake. Set aside.
- Mix Dry Ingredients Together: In another bowl, whisk together the remaining 1¾ cups flour, the kosher salt, and the baking powder until well blended. Whisking helps to evenly distribute the leavening agent, ensuring that the cake rises uniformly.
- Add Dry Ingredients and Buttermilk in Stages: Now it’s time to bring the batter together. Add half of the dry flour mixture into the butter-sugar mixture. Using a spatula or wooden spoon, fold gently until partially incorporated. Next, pour in the buttermilk and stir just until combined. Finally, add the remaining dry mixture and fold carefully until no visible streaks of flour remain. The batter will be thick but spreadable, which is exactly what you want for this cake.
- Fold in Blueberries Carefully: Using a spoon, scoop the flour-coated blueberries from their bowl (leaving any excess flour behind). Add them into the batter and gently fold them in with a spatula. Be careful not to crush the berries — slow, deliberate folds will keep the blueberries whole and prevent the batter from turning purple.
- Spread Batter and Add Topping: Transfer the thick batter into the prepared baking pan. Use the back of a spatula to spread it evenly into all corners, smoothing out the top for consistent baking. For a touch of crunch and sweetness, sprinkle the surface with turbinado sugar (or regular granulated sugar if you prefer). This topping creates a lightly caramelized, golden crust once baked.
- Bake the Cake: Place the pan in the preheated oven and bake for about 40–45 minutes. Around the 40-minute mark, check the cake by inserting a toothpick into the center. If it comes out with only a few moist crumbs (but not wet batter), the cake is ready. Depending on your oven, the baking time may vary slightly, so keep an eye on it during the last few minutes.
- Cool Before Serving: Remove the cake from the oven and allow it to cool in the pan for at least 10–15 minutes before slicing. This resting time helps the cake set, making it easier to cut clean slices without crumbling. Lift the cake from the pan using the parchment paper overhang, transfer it to a cutting board, and slice into 9 even squares. Serve warm or at room temperature, plain or with a dusting of powdered sugar.
Notes
- If you don’t have buttermilk on hand, make your own by combining ½ cup of milk with 2 teaspoons of white vinegar or lemon juice, then let it sit for 5 minutes.
- Tossing blueberries in flour prevents them from sinking and keeps them evenly scattered throughout the cake.
- The batter will be thick, which helps hold the berries in place and results in a moist, dense crumb.
- For a crunchy top, sprinkle turbinado sugar before baking. If you prefer a softer finish, skip this step.
- Always let the cake cool for at least 10 minutes before slicing to keep the squares neat and intact.
